I thought I loved salsa. But, then I ate fermented salsa and my world ignited. This easy ferment is great for beginners and anyone who just isn’t so sure about this whole “fermented foods” movement. Fermented salsa is wonderfully tangy and slightly effervescent on the tongue. Once you try it, you’ll always want to have a jar of this in the refrigerator.
These are great on nachos and tacos, and just about any other Mexican dish you can think of. Pairs well with the quick pickled red onions!
How to Make Fermented Salsa at HomeCourse: Fermented FoodsCuisine: MexicanDifficulty: Easy
I can’t get enough of this stuff. Great on all kinds of things including tacos, nachos, quesadillas, enchiladas and more! This recipe calls for measuring in grams, which requires a kitchen scale. Don’t have one? This is the Escali Digital Food Scale that I use now. I love it!
2 lbs cherry or grape tomatoes
6 garlic cloves
1 jalapeño pepper
1 medium red onion
2 limes juiced
2 cilantro bunches
1 Tablespoon salt
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- To a large bowl, add the chopped tomatoes, minced garlic cloves, jalapeño pepper, cilantro, red onion, lime juice, and salt. Toss to thoroughly combine.
- Add the salsa to a 64 ounce mason jar.
- Once all the salsa is added to the jar, add the brine/juice left at the bottom of the bowl to the jar.
- Press the salsa down in the jar so the veggies are fully submerged in the juice/brine. Then add a fermentation weight and place lid on your jar.
- Leave at room temperature for 48 hours to ferment. You should notice, after about 24 hours, that bubbles begin to form in the salsa.
- After 48 hours, remove the fermentation weight and secure your lid back on the mason jar. Move salsa to the refrigerator. When cold, you’re ready to enjoy!
- Don’t forget to take pictures and please share your creations with us @beniciafermentory